There are so many different kinds of food vendors on the busy streets of India and the Pani Puri carts are by far the most popular. Most people end up here after work, school or stop by whilst they are shopping. It sounds odd but is the most ‘fun’ snack I have ever consumed. The thing I used to be amazed about is how there is no formal ‘ordering’ when you approach these Pani Puri carts. At the nod of a head, the ‘pani-puri walla’ starts stuffing the puri . He then dips it in the pani and serves it to you. They keep serving you the pani puri until you literally say stop or motion that you are full!! For those who have never had the opportunity to eat them, you are in for a treat. The crispy-ness of the puri combined with the spicy-ness of the potatoes and the chilled masala pani makes this the most incredible, addicting and mouth watering snack. I have been craving them since I got back from my vacation in India this February. However, yesterday Mama Sawhney brought home some Pani Puris from the Indian Grocery Store so I couldn’t wait to make them fresh at home. All though there is no comparison to eating pani puri in the bustling streets of India with the heat beating down on you, I still enjoyed eating them in rainy Manchester, England. NOTE! Pani puris are perfectly shaped so you can fit them whole in your mouth. If you eat one in more than 1 bite you are a officially a party pooper.

To make the pani, in a pan, add 1 cup water, tamarind paste and asofoetida powder and let it come to a boil. Let it boil for 2 minutes and then remove from the heat.

Put it in a bowl and add the remaining water and the ice. Also, add the rest of the dry ingredients listed above. Mix well and add mint paste, lemon juice and sugar.
(Taste the pani at this point-you can add more water or salt depending on your preference)

For the potato filling, in a blender, add the chilli, mint, tamarind paste, lemon juice and water. Blend until a chutney paste forms.

Finely chop the potatoes on a chopping board and sprinkle over the salt. Transfer to mixing bowl.

Gradually add the chutney paste and softly mash everything together with hand.

Taste again. If you need more salt, now is the time to add.

Using a pointed knife or using your finger, carefully make a whole at the top of the puri about the size of 2 pence piece. Repeat process for all puri.

Put about 1 tsp of the potato filling by hand into the puri (Only stuff the puri with potatoes when you are ready to eat them. Otherwise they may soggy).

Now for the best bit-to chow down! Dip the stuffed puri in the pani and go for it!